My Tuscan Citrus Grilled Chicken was inspired by a recipe I originally found in Bon Appetit. We made it one night for Sunday dinner and it was a hit. Cooking it, however, was tricky and some of the pieces were dry. What makes this chicken Tuscan style in the hot bricks placed on top, creating it's crunchy skin and searing in the moisture. The hot bricks also ensure a more even cook. Their recipe calls for a whole cut up chicken, I didn't love all the bones. So I've tweaked and added to this recipe - here you go...
3 whole boneless chicken breasts, skin on, halved
6 drumsticks
(throw in a couple of thighs if you'd like :-)
When you have the time, always brine...Info on brining. I love to brine chicken breasts because they always stay moist on the grill. I throw everything in a ziploc overnight. 1 qt. water, 1/4 c. kosher salt.
Marinade:
In a blender or food processor, combine
1 cup orange juice
1/2 c. lime juice
1/2 c. lemon juice
1/4 c. Tequilia (for those of you who don't drink, stop by my house after 5 ;-)
6 cloves minced garlic
1/4 c. finely minced Italian parsley
1/4 c. finely chopped fresh oregano
1/2 tsp. cayenne pepper
1/2 tsp. red pepper flakes
1 tsp. salt (if not brined first)
1/2 tsp. white pepper
1/4. c. extra virgin olive oil
Rub:
4 tsp. paprika
1 tsp. white pepper
+ one or two oranges slived thin
Blend all marinade ingredients. Drain brine, rinse and pour marinde over chicken in glass bowl or baking dish. Marinade at least 2 hours - longer is better if you have time. Remove chicken from marinade
Wrap 4 bricks with foil. Heat grill and with tongs put bricks on grill to heat. Remove chicken from marinade. Lift up skin (ok, you can't on the drumsticks) and place one or two slices of orange between skin and meat. Rub each piece with rub mixture. Take bricks off grill (with tongs, they'll be really hot. Coat grill with peanut oil to help prevent sticking. Place each chicken breast fat side down. When all chicken is on grill, place the bricks on top (will cover most of meat). Cook over medium heat. You will only need to flip the chicken at the very end to finish. After flipping, remove all bricks. Skin will be crispy with char marks. Garnish with sliced oranges and herbs.
See my pages for recipes for the Rosemary Roasted Potatoes and the fabulous, sure not to disappoint BLAHT stack! Happy Sunday.
